octopus.

100g of cooked octopus contains approximately 14.71g of protein and only 79.83 calories. This makes it a highly nutritious and low-energy-density food, ideal for those looking to increase protein intake without excessive calories.

Yes, plain octopus is naturally gluten-free. As a pure seafood product, it does not contain wheat, barley, or rye. However, always check ingredients if consuming prepared octopus dishes, as sauces or breading might contain gluten.

Yes, octopus is highly keto-friendly. It contains 0g of carbohydrates per 100g, making it an excellent protein source for a ketogenic diet. Its low-fat content means you might need to add healthy fats when preparing it for a keto meal.

Octopus requires specific cooking methods to become tender. It's often simmered slowly in liquid for an extended period (1-2 hours) or pressure cooked to break down its tough connective tissues. It can then be grilled, pan-fried, or added to salads.

Octopus has a mild, slightly sweet, and briny flavor, often compared to calamari but with a firmer, chewier texture when properly cooked. It readily absorbs the flavors of marinades and cooking liquids, making it versatile in various cuisines.

Fresh octopus should be stored in the coldest part of your refrigerator, ideally on ice, and consumed within 1-2 days. For longer storage, raw or cooked octopus can be frozen in an airtight container or vacuum-sealed for up to 3-6 months.

Fresh octopus should have a mild, clean, ocean-like smell, not a strong 'fishy' odor. Its skin should be moist and shiny, and the eyes should be clear and bright. Avoid octopus that looks slimy, discolored, or has a strong ammonia smell.

While some cuisines, like Japanese (sashimi), consume octopus raw, it's generally recommended to cook it to ensure tenderness and food safety. Raw octopus can be very chewy and may carry a higher risk of parasites or bacteria if not handled and sourced properly.